Eggs a la Italienne

Ingredients

• 1 tablespoonful of butter
• 1/2 pint of milk
• 5 eggs, well beaten
• 1/2 cup of boiled spaghetti, chopped
• 1/2 cup of mushrooms, sliced
• 1 tablespoonful of minced parsley
• salt
• paprika

Method

1. 1

   Melt butter in milk.

2. 2

   Stir in beaten eggs, and when they begin to thicken, add spaghetti, mushrooms, parsley, salt, and paprika.

3. 3

   Cook 3 minutes and serve.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 41. The excerpt below is the record exactly as published.

EGGS A LA ITALIENNE. Melt I tablespoonful of butter in ^ pint of milk. Stir in 5 eggs, well beaten, and when they begin to thicken, add Yt, cup of boiled spaghetti, chopped, Yt, cup of mushrooms, sliced, I tablespoonful of minced parsley, salt and paprika to taste. Cook 3 minutes and serve. Mrs. J. B. Wheatley. STIRRED EGGS. Melt I tablespoonful of butter in the blazer, add i gill of brown gravy or stock; when hot, stir in 5 eggs beaten, salt and pepper, also i tablespoonful of minced parsley. CREAMED EGGS. Beat together i gill of chicken or veal stock, i of cream, salt and pepper. Beat 4 eggs; add; stir until thick. Serve. CHAFING DISH. 117 FRICASSEE OF DRIED BEEF. Put into the blazer over hot water i pint of milk, i tablespoonful of butter and i cup of dried beef, chopped fine. Cook 5 minutes and add very slowly 2 well beaten eggs. Stir until thick and serve on toast. A Friend. CHICKEN WITH MUSHROOMS. Make a sauce over hot water of 2 tablespoonfuls of butter, I of flour with i pint of milk and i gill of mush- room liquor, add i pint of cold chicken. Cook 3 minutes, put in i cup of canned mushrooms, sliced. Cook 2 min- utes longer and add very slowly the yolks of 2 eggs, salt and pepper, stirring all the time. Serve as soon as the same is smooth. Mrs. M. W. Hartwell. WELSH RAREBIT— No. 1. Melt 3 parts of butter in a chafing-dish, then add i coff'eecup of grated cheese, 3 tablespoonfuls of beer, i tea- spoonful of prepared English mustard, salt to taste. Stir constantly. When completely melted add two well beaten eggs. Cook one minute and serve on hot buttered toast. Mrs. I. M. Bennett. WELSH RAREBIT— No. 2. Melt ^ tablespoonful of butter in the chafing-dish and when very hot add >^ pound of American cheese, grated, vors^HES VALENTINE & GOMPflNY, Goacb and Car Varnislies and Colors. 118 CHAFING DISH. and a little imported ale. As it cooks and shows a tendency to stick to the dish, add more ale until the mixture is smooth and velvety. Add a heaping teaspoonful of pap- rika, and when creamy put a spoonful of it on hot toast. Hot plates are absolutely necessary. Miss Kate S. Benton. WELSH RAREBIT— No. 3. One wine glass of cream, i pound of New York cheese' I teaspoonful of butter, 2 eggs, i teaspoonful of Worcester- shire sauce. Cut the cheese in small pieces. Put butter in chafing-dish; when melted add cheese and cream. Stir until melted. Add eggs beaten very light, stir all the time and serve on hot toast. Care must be taken that eggs do not curdle. Mrs. James Hewitt. OYSTER STEW. Two tablespoonfuls of bread crumbs and ^ cup of water, cooked for a few minutes. Add 18 oysters and sim- mer until the edges are slightly curled; add 1 tablespoonful of butter

Cook this with the app: pantry check, scaling, and the assistant.